Today we celebrated the birthday of one of my new housemates, and for the occasion I made this creamy and fudgy tart with pink beetroot filling. This is also going to be the very first recipe featured on my blog, and I am very excited!
I got such good feedback about this tart, everyone seemed to love it. It has this really nice yoghurt-like texture and flavour, and is filled with superfoods. It is also very light and the berries makes it a perfect addition to any summer event. The best thing is that it is also very high in protein! If you want a firmer filling you can leave it in the fridge for a an hour or so for the cacao butter to harden.
Ingredients for the base:
- 1 cup/250ml pistachios
- 1 cup/250ml pitted dates
- 2 tsp vanilla extract
- 20 tbsp rolled oats
Ingredients for the filling:
- One block of silken tofu (349g)
- 1 1/2 tsp beetroot powder
- 1 tbsp powdered coconut milk
- 2 tsp baobab powder
- 1 tsp camu camu powder
- 3 tbsp lemon juice
- Juice from 1/2 lime
- 3 tbsp agave
- 4 tbsp melted cacao butter
- Pulse your pistachios, pitted dates, oats and vanilla extract in a food processor until it becomes a dough.
- Spread the dough mixture evenly in your tart tin, do not forget to spread it on the sides as well, to avoid the filling to come out of the tart. *
- To make the filling pulse the rest of the ingredients except for the cacao butter in your food processor. Then melt your cacao butter and pulse that in as well.
- Pour the filling into your tart base and spread it evenly.
- Decorate with fresh berries and an optional sprinkle of beetroot powder.
- Leave in the fridge for the cacao butter to firm up.
Let me know if you try the recipe and say what you think.
* The base might stick to the bottom of the tin when you are slicing the tart. You can try greasing it with a bit of coconut oil to avoid this.